KNIFE CARE & MAINTENANCE
Japanese knives are forged out of hard carbon steel to achieve thin sharp blades. This make these blades more delicate than Western style knives. If used and maintained properly, your Japanese knife will last you many, many years.
Using Traditional Japanese Knives s 4RADITIONAL *APANESE KNIVES ARE TASK SPECIFIC AND MOST STYLES ARE NOT DESIGNED TO CUT THROUGH BONES 0LEASE DO NOT attempt to cut through bones with traditional Japanese knives, unless it is a deba butchering knife. s .EVER USE TRADITIONAL *APANESE KNIVES IN A ROUGH MANNER 4HEY ARE NOT MEANT TO BE USED AS CLEAVERS s $O NOT TWIST OR FORCE THE KNIFE WHEN CUTTING s 4RADITIONAL *APANESE KNIVES HAVE SIGNIFICANTLY THINNER AND MORE DELICATE BLADES THAN 7ESTERN KNIVES 5SE OF HONING steels or sharpening machines will result in chipping. s 7E ADVISE ALL CUSTOMERS TO HAVE A SKILLED SHARPENER PREPARE THE KNIFE BEFORE USING THE KNIFE FOR THE FIRST TIME By preparing the knife with the uraoshi process, the blade will be aligned and strengthened. Korin offers a complimentary uraoshi sharpening with every purchase. s +ORIN OFFERS CUSTOMERS A FREE SERVICE TO REALIGN KNIVES PURCHASED IN HOUSE !LL TRADITIONAL *APANESE KNIVES WILL BEND over time due to the heat tempering of the two different steels in the blade. s )T IS IMPORTANT TO ALWAYS FLATTEN SHARPENING STONES WITH A STONE FIXER TO KEEP A CONSISTENT ANGLE WHEN SHARPENING AND to prevent knives from warping. s 0LEASE ALWAYS USE SHARPENING STONES TO SHARPEN TRADITIONAL *APANESE KNIVES
Preventing Rust and Maintaining s #ARBON KNIVES ARE NOT STAIN RESISTANT 2UST AND DISCOLORATION WILL OCCUR Rust Eraser after cutting acidic ingredients or if not dried completely after use. HA-1007 s #ARBON KNIVES MUST BE WIPED DRY AFTER USE TO PREVENT RUSTING +ORIN 2.5” x 1.5” recommends wiping carbon knives with tsubaki oil after use to keep Use this eraser with moisture off the blade. water to remove rust from carbon steel. s 4HE STAIN RESISTANT KNIVES OFFERED AT +ORIN CONTAIN A HIGH CARBON CONTENT and are not stainless. Stain resistant knives must be dried and stored properly after use. They can stain or rust if not properly maintained.
Cleaning Knives Korin Cleaning Cloth HA-1053K s .EVER PUT KNIVES IN THE DISHWASHER 4.95” x 7.5” s #AREFULLY CLEAN KNIVES WITH WATER AND SOAP AFTER USE 2EMOVE SALTS Cleaning cloth to polish and acidic remnants of food from the surface to avoid staining. your stain resistant knives and other kitchen utensils. s $O NOT USE BLEACH HARSH CHEMICALS STEEL WOOL OR ABRASIVE